May 11, 2009 | Soup, Vegetables

I was so busy before I left town for Charleston last week that I don’t think I even remembered to mention I’d be away. I’m pulling together my photos from the trip and will post them on my travel journal blog, but after 3 days of eating Southern food and partying with my niece who just graduated, I need to focus on eating healthy a bit. Came home just in time to find my daughter making this vegetable soup for a cleansing diet she’s on. The photo is ugly, but the soup is really good for you.
 You simmer together 4 medium zucchini, 3/4 pound green beans, and 7 stalks celery until soft, then add in a large bunch of spinach, a large bunch of basil and a large bunch of parsley and let it cook for another minute or two. Puree the whole thing using a stick blender with as little of the cooking water as is needed and enjoy. She drank it straight for her purist diet – I added a bit of grated Parmigiano Reggiano and salt and it was downright delicious!